We’re back with another seasonal scoops recipe. And, if you’re not an ice cream fan don’t worry… I’ll be sending out another non-ice cream recipe email before next week.
And, if you missed it, I’m making ice cream flavors inspired by the seasons. So far we’ve got:
And today we’re making a roasted peach ice cream with hints of cinnamon and vanilla.
I’ve also had a few people ask about the ice cream machine I’m using and it’s this one from cuisinart. I love it!
And, while you can make ice cream without an ice cream maker, because we’re using a base of coconut milk and cashews, it realllly helps to use an ice cream machine to incorporate air and get the light, fluffy, creamy texture that makes ice cream so good!
If you don’t have an ice cream maker, I highly recommend just making the roasted peaches and using them as a topping for pancakes, yogurt, oatmeal…whatever your heart desires!
Servings: 8 Servings
Chill Time: 4 hours
Churn Time: 25 minutes
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1 can (13 oz) coconut milk
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1 cup raw cashews, soaked
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1/2 cup sugar
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1 tsp vanilla extract
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Pinch of salt
Step 1: Start by soaking the raw cashews in water for at least 4 hours or in boiling water for 30 minutes.
Step 2: After soaking, drain the cashews and add them to a blender along with the can of coconut milk, sugar, vanilla extract, and salt and blend until smooth.
Step 3: Transfer the mixture to a bowl and refrigerate for at least 4 hours, or ideally overnight, to chill. The mixture will thicken in the fridge which helps to create a creamier consistency.
Step 4: In a sauté pan over medium heat, add the coconut oil, peaches and sugar. Let the peaches soften and release their juice, about 5-7 minutes.
Step 5: Add the cinnamon and vanilla and stir and let everything bubble together for 2-3 more minutes until thick and jammy.
Step 6: Transfer the peach mixture to the fridge to let cool for at least an hour.
Step 7: Blend together the ice cream base and roasted peaches until smooth.
Step 8: Pour the mixture into your ice cream maker, following the manufacturer’s instructions. Churn until it reaches a soft-serve consistency (usually 25-30 minutes, depending on your machine).
Step 9: Transfer the ice cream to a container and place it in the freezer for at least 4 hours, or until it reaches your desired consistency.
Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. For the best texture, let it sit at room temperature for 5-10 minutes before scooping.
Also last week I mentioned I just got these containers and I still LOVE them! The ice cream stays soft (not icey) and they’re sooo easy to close and open.
Enjoy!!
xoxo, Natalie!
